Directions:

In 10- to 12-inch skillet, heat oil over medium heat. Sprinkle salt and pepper on both sides of each chicken cutlet; place chicken in skillet. Cook, turning once, until browned on each side and no longer pink in center.

Meanwhile, cook fettuccine as directed on package. During last 6 to 8 minutes of cooking time, add broccoli florets to water. When pasta is done, broccoli will be crisp-tender. Drain pasta and broccoli; place in large bowl.

Remove chicken from skillet when done. Cook garlic in skillet over low heat 2 to 3 minutes. Add broth; scrape up all bits from bottom of skillet. Reduce heat to low. Add cream cheese; beat with whisk until melted. Remove skillet from heat. Stir in yogurt and cheese until well combined.

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Welcome to ECLECTIC RECIPES, my personal blog where I share favorite recipes from my kitchen. My name is Angie and I’m so glad you’ve stopped by my little corner of the web. I absolutely love spending time in the kitchen cooking, baking and developing recipes for family and friends. READ MORE or CONTACT ME

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